Oven-Baked Risotto (Several Variations)

Total Time
1hr
Prep
30 mins
Cook
30 mins

This is a great time saver, and is nearly as good as the laborious version. Feel free to experiment with any ingredients to mix into the base recipe, the possibilities are endless (meat, veggies, herbs, etc.). I have listed a few of my favorites. Most ingredients can be added and cooked into the risotto. Some things are better stirred in after it is cooked. I have tried to list which ones I would add at the end in the directions. Please note: nutrition facts include the optional ingredients for all 4 variations.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat.
  2. Bring broth to a boil, and hold at a gentle simmer.
  3. Heat oil in a medium pot over medium heat. Sauté the onion for 2-3 minutes, then add the garlic and other vegetables (if making one of the vegetarian versions). Continue cooking until the onion is translucent. Add the rice and stir with a wooden spoon until it is evenly coated with the oil, and is toasty (a minute or two).
  4. Transfer rice to baking dish, add simmering broth, pepper to taste, optional ingredients, and stir. Use your judgment on what ingredients would be better to add after it is cooked (like herbs, the lox, spinach, tomatoes or sautéed mushrooms). Cover tightly with foil and return pan to the oven. Bake about 17 minutes.
  5. Uncover and stir in the heated wine; cover again and bake for an additional 10-15 minutes. You are checking to see that most of the liquid has been absorbed. Remove and stir in optional ingredients. Top with parmesan cheese, and serve immediately.